Ingredients
- 3 to 4 cups dry spiral pasta
- 1 1/2 cups halved cherry tomatoes
- 1 can (10 ounce) small whole mushrooms, very well drained
- 1/2 small red bell pepper, seeded and chopped
- 1/2 small green bell pepper, seeded and chopped
- 1 small red onion, chopped or sliced
- 1 1/2 cups prepared Italian salad dressing
- 2 garlic cloves, finely minced
- 3/4 cup mayonnaise, or to taste (do not use salad dressing)
- 1/2 cup Parmesan cheese, grated
- Mozzarella cheese, cubed (use as much as you like)
- Cooked ham, cubed (use as much as you like)
- 1 can (2 1/4 ounce) sliced olives, very well drained (choice of black or green)
- Salt and fresh ground black pepper, to taste
- 4 to 6 large eggs (hard-boiled, peeled and cut into wedges or sliced)
How to Make
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Step 1: Cook the pasta according to package directions; drain and rinse the cooked pasta under cold water; drain again then place the cooked pasta into large a bowl.
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Step 2: Add in tomatoes, mushrooms, bell peppers, red onion, cubed mozzarella cheese, ham and olives and prepared Italian salad dressing and garlic; toss to mix then cover and refrigerate for a minimum of 2 hours or overnight mixing a few times during chilling (the Italian dressing acts as a marinade (NOTE -- do not add in the tomatoes or mayonnaise/Parmesan cheese mixture until you are ready to serve the salad).
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Step 3: After 2 hours chilling time mix in the tomatoes.
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Step 4: In a small bowl whisk together the with mayonnaise and parmesan cheese until smooth and combined; add into the salad mixture, toss to combine. Season with freshly ground black pepper and salt if desired (to taste) . Transfer to a lettuce-lined bowl. Place the egg wedges around the bowl.
We hope you enjoy this recipe!
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